Someone with a verve for cuisine who's dexterous in creating, making, and cooking various foods may consider becoming a chef. Chefs work in a number of places, such as hotels, restaurants, bakeries, and private clubs. A great deal of experience is needed, and most chefs also acquire training through culinary degree programs and apprenticeships.
Chefs oversee restaurant kitchens and are responsible for designing menus, developing original recipes and keeping their kitchen stocked with ingredients. The educational path to becoming a chef varies, but many students choose to complete 2-year or 4-year culinary arts programs. Apprenticeship programs are also available.
|Required Education||Varies, but can include on-the-job training, associate's or bachelor's degrees in culinary arts, and apprenticeships|
|Other Requirements||Voluntary certification available through the American Culinary Federation|
|Projected Job Growth (2014-2024)*||9% for chefs and head cooks (faster than average)|
|Median Salary (2015)*||$41,500 for chefs and head cooks|
Source: *U.S. Bureau of Labor Statistics
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What Does It Take To Be A Chef?
In addition to years of training and professional experience, chefs must exhibit strong interpersonal and leadership skills. They are responsible for managing and inspiring an entire kitchen staff and motivating them to work efficiently without sacrificing quality. Chefs also undergo training in operating a business, maintaining an inventory of a kitchen, buying kitchen supplies and managing accounts.
Education and Training
All chefs need a high degree of training and professional experience before they are able to manage and maintain their own kitchen operation. Although many chefs have completed four-year university degrees, training can be completed at technical schools, culinary arts schools or community colleges. While in school, prospective chefs take courses in nutrition, food storage, portion control, inventory and purchasing.
They also learn how to handle and maintain kitchen equipment, proper knife technique and banquet service. Although formal programs are a great source of training, much of a chef's education comes from on-the-job training and apprenticeships. It is through their professional experience that chefs develop their keen sense of taste and smell, cultivate their creativity and develop their own systems of organization and cleanliness.
Chefs who have vast professional experience and formal training are eligible for certification by the American Culinary Federation (www.acfchefs.org). Certification is not mandatory to work as a professional chef; however, it can lead to a higher salary and opportunities to work in bigger restaurants.
Chefs can advance into executive chef and food service management positions, and some chefs become freelancers and work as consultants to restaurateurs and kitchen equipment companies. Typically, advancement usually means working in a busier or more prestigious restaurant.
Job Outlook and Salary Information
According to the U.S. Bureau of Labor Statistics (BLS), job opportunities for chefs and head cooks are supposed to grow 9% over the 2014-2024 decade (www.bls.gov). Job growth is faster than average due to the demand for high-quality, healthy concoctions delivered at a timely pace, as well as an escalated rate of employee turnover. The BLS also noted that the median annual salary for chefs and head cooks was $41,500 in May 2015.
Chefs must be adept in creativity, stamina, communication, time management, organization, and leadership. It is rigorous work, so they need to be prepared to handle it. A chef can gain considerable knowledge and training by completing a specialized degree program and an apprenticeship, in addition to becoming certified to increase job opportunities.